Saffron and Vanilla Grilled Fruit

Saffron and Vanilla Grilled Fruit Recipe With PictureFrom Diabetes Cookbook

Quick look

  • prep 15 min    cook 5 min
  • serves 6


  • Small pinch of saffron threads
  • 1 tsp pure vanilla extract
  • 1 tbsp honey
  • 2 tbsp Marsala wine or sweet sherry
  • Juice of 1 orange
  • 2 bananas
  • 100 g (3½ oz) black grapes
  • 1 papaya
  • 2 kiwi fruit
  • 1 Ugli fruit To serve (optional)
  • 6 scoops frozen yogurt, reduced-fat ice cream or sorbet

    How to make it   20 minutes, plus optional marinating time

  • 1

    Heat a small dry pan over a high heat, add the saffron threads and toast for 30 seconds or until fragrant. Place the toasted saffron in a mortar and crush it with a pestle until fine. Add 4 tbsp hot water to the saffron and stir.

  • 2

    Transfer the saffron liquid to a mixing bowl and stir in the vanilla extract, honey, Marsala or sherry and orange juice.

  • 3

    Add the fruit to the saffron and vanilla marinade as you prepare it. Peel the bananas and cut them into bite-sized chunks. Pick the grapes from their stalks and add them whole to the marinade. Peel the papaya, remove the seeds and cut into bite-sized chunks. Peel the kiwi fruit and quarter it lengthways. Peel the Ugli fruit, removing all the white pith, and cut out the segments from between the membranes. Stir the fruit in the marinade. If time permits, cover the bowl tightly with cling film and leave the fruit to marinate for 1 hour before cooking.

  • 4

    Preheat the grill. Pour the fruit and marinade into a shallow ovenproof dish. Spread out the fruit in an even layer. Grill for 5 minutes or until all the fruit is heated through. Serve the fruit warm, topping each serving with a scoop of frozen yogurt, reduced-fat ice cream or sorbet, if you like.

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